Chocolate Cherry Crepes

Whisk together the spelt flour, cocoa powder, and salt in a mixing bowl.

In another bowl, mix the eggs, almond or cow's milk, melted ghee, and maple syrup or honey.

Gradually blend the wet ingredients into the dry until the batter is smooth. Let it rest for 30 minutes.

Heat a non-stick skillet or crepe pan over medium heat and lightly grease with a bit of ghee.

Pour a small amount of batter into the pan, swirling to spread thinly. Cook until the edges begin to lift, then flip and cook the other side. Set aside.

Puree the cherries until smooth in a blender.

Gently heat the almond or cow's milk in a saucepan. Add the chopped dark chocolate, stirring until melted and smooth.

Whip the heavy or coconut cream with the maple syrup or honey until it forms soft peaks.

Fold the cherry puree and melted chocolate into the whipped cream. Add vanilla extract and mix until well combined.

Lay out the crepes and spoon a generous amount of chocolate cherry mousse onto each one.

Add a dollop of thick cherry jam to the center of the mousse on each crepe. Roll or fold the crepes neatly.

Serve the crepes with a garnish of fresh cherries, a drizzle of chocolate sauce, or a dusting of cocoa powder.

Optionally, add a dollop of whipped cream for extra indulgence.

Garnish with additional fresh cherries, mint leaves, or chocolate shavings for an elegant presentation.